Vintage 2021

Ventoux Rouge, Domaine De Fondreche

Domaine de Fondreche
Product Code: FE05ZZRC

Tasting Notes

Grenache/Syrah. Medium bodied but with concentrated black fruit aromas of plums and black cherries with a hint of black olives and liquorice. A defined structure with fine tannins that carry the flavours to a long finish. A deep colour, an intense nose of red fruit, black cherry, blueberry, raspberry, violet and woody spices. A generous, harmonious, round and silky palate. A wine to "crunch".

Profile

Grenache, Mourvèdre, Syrah
14.5
FRANCE
12
Cork
Domaine de Fondreche
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            [SecondaryDescription] => Ventoux Rouge, Domaine De Fondreche
            [Description] => Domaine De Fondreche, Ventoux Rouge
            [Vintage] => 2021
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            [Notes1] => Grenache/Syrah. Medium bodied but with concentrated black fruit aromas of plums and black cherries with a  hint of black olives and liquorice.  A defined structure with fine tannins that carry the flavours to a long finish.


A deep colour, an intense nose of red fruit, black cherry, blueberry, raspberry, violet and woody spices. A generous, harmonious, round and silky palate. A wine to "crunch".			
			
			
			

            [Notes2] => The 40 hectares vineyard is divided into three big parcels, each one dedicated to different specific production goals. The domaine`s red varieties are grown on  a plateau around the domaine at the foot of the Mont Ventoux. Born from ancient alluvium, it is a very stony soil with a chalky surface and a sandy-clay texture. 
            [Notes3] => 
            [Notes4] => 
            [MediaNotes] => "Jeb Dunnuck	 	90-92/100	(2021)
92/100 		(2020-2018)
            91-93/100 	(2017) (2016)
The Wine Advocate    	91/100 		(2019)
90-92/100 	(2018) (2017)
 	92/100 		(2016)
Jancis Robinson 	16.5/20  	(2016) par Richard Hemming 
Matt Walls 		91 points  	(2016)
Terre de vins		17/20		(2018) 
Coup de cœur Guide Hachette 	(2021- 2017)
Wine Spectator            90 points  	(2019)"			
			
			

            [ServingSuggestion] => A deer navarin, a duck with thyme, a steak with pepper sauce, a poultry.			
			

            [WineMakingNotes] => Traditional, vatting for 21 to 28 days with only a few small punches down to promote slow and gradual extraction. Aged in ovoid vats, barrels and tuns. Bottled fruit day.			
			
			

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                                    [GrapeName] => Grenache
                                    [GrapeCharacteristics] => the Grenache is very versatile producing wines that vary in color from light rose to inky black and in sweetness levels from dry to dessert style. It can produce wines of surprising depth and flavors of spices, jammy black fruit.
                                    [GrapePercent] => 33
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                            [1] => stdClass Object
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                                    [GrapeName] => Mourvèdre
                                    [GrapeCharacteristics] => Mourvèdre produces small, thick-skinned grapes that have high amounts of potential alcohol, tannins and flavor when ripe.Wines from the Mourvèdre have notes of rich blackberries, pepper, leather and fresh herbs.
                                    [GrapePercent] => 33
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                            [2] => stdClass Object
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                                    [GrapeName] => Syrah
                                    [GrapeCharacteristics] => Syrah can be made into a wide range of styles from simple and fruity to complex, brooding and powerful.  Aromas and flavors  can range from black fruits and white pepper to any "earthy" descriptor like bacon, leather, game and especially, burnt rubber.
                                    [GrapePercent] => 33
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                    [Name] => Domaine de Fondreche
                    [Address1] => Domaine de Fondreche
                    [Address2] => 2589  Saint Pierre de Vassols
                    [Address3] =>  
                    [Address4] => Mazan
                    [Address5] => 84380
                    [Country] => FRANCE
                    [Phone] => 0033490696142
                    [Fax] => 0033490696118
                    [Email] =>  
                    [Website] => www.fondreche.com
                    [Notes1] => Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the l
unar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
                    [Notes2] => Southern Rhône
                    [Notes3] => Ventoux
                    [Notes4] => Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux
but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set
about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares,
made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de
Vassols. Sébastien has now converted the vineyards either to organic or biodynamic
viticulture, a decision he believes has vastly improved the health and vitality of his
vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source
for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an
environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler
plots result in grapes that have not only lower sugar levels but also more natural freshness sometimes a real challenge for the
Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their
wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real
help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by
gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun
experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines as
oak barrels that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites
are unquestionably some of the finest of the whole valley.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Winemaker] => stdClass Object
                (
                    [Code] => FE
                    [Name] => Domaine de Fondreche
                    [Address1] => Domaine de Fondreche
                    [Address2] => 2589  Saint Pierre de Vassols
                    [Address3] =>  
                    [Address4] => Mazan
                    [Address5] => 84380
                    [Country] => FRANCE
                    [Phone] => 0033490696142
                    [Fax] => 0033490696118
                    [Email] =>  
                    [Website] => www.fondreche.com
                    [Notes1] => Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the l
unar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
                    [Notes2] => Southern Rhône
                    [Notes3] => Ventoux
                    [Notes4] => Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux
but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set
about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares,
made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de
Vassols. Sébastien has now converted the vineyards either to organic or biodynamic
viticulture, a decision he believes has vastly improved the health and vitality of his
vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source
for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an
environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler
plots result in grapes that have not only lower sugar levels but also more natural freshness sometimes a real challenge for the
Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their
wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real
help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by
gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun
experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines as
oak barrels that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites
are unquestionably some of the finest of the whole valley.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Owner] => stdClass Object
                (
                    [Code] => FE
                    [Name] => Domaine de Fondreche
                    [Address1] => Domaine de Fondreche
                    [Address2] => 2589  Saint Pierre de Vassols
                    [Address3] =>  
                    [Address4] => Mazan
                    [Address5] => 84380
                    [Country] => FRANCE
                    [Phone] => 0033490696142
                    [Fax] => 0033490696118
                    [Email] =>  
                    [Website] => www.fondreche.com
                    [Notes1] => Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the l
unar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
                    [Notes2] => Southern Rhône
                    [Notes3] => Ventoux
                    [Notes4] => Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux
but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set
about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares,
made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de
Vassols. Sébastien has now converted the vineyards either to organic or biodynamic
viticulture, a decision he believes has vastly improved the health and vitality of his
vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source
for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an
environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler
plots result in grapes that have not only lower sugar levels but also more natural freshness sometimes a real challenge for the
Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their
wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real
help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by
gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun
experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines as
oak barrels that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites
are unquestionably some of the finest of the whole valley.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Producer] => stdClass Object
                (
                    [Code] => FE
                    [Name] => Domaine de Fondreche
                    [Address1] => Domaine de Fondreche
                    [Address2] => 2589  Saint Pierre de Vassols
                    [Address3] =>  
                    [Address4] => Mazan
                    [Address5] => 84380
                    [Country] => FRANCE
                    [Phone] => 0033490696142
                    [Fax] => 0033490696118
                    [Email] =>  
                    [Website] => www.fondreche.com
                    [Notes1] => Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the l
unar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
                    [Notes2] => Southern Rhône
                    [Notes3] => Ventoux
                    [Notes4] => Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux
but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set
about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares,
made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de
Vassols. Sébastien has now converted the vineyards either to organic or biodynamic
viticulture, a decision he believes has vastly improved the health and vitality of his
vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source
for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an
environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler
plots result in grapes that have not only lower sugar levels but also more natural freshness sometimes a real challenge for the
Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their
wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real
help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by
gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun
experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines as
oak barrels that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites
are unquestionably some of the finest of the whole valley.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

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            [Barcode_Bottle] => 3760242340001
            [Barcode_Case] => 
            [Allergen_Sulphites] => 1
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            [Allergen_Egg] => 2
            [Allergen_Fish] => 2
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            [Allergen_Cereals] => 2
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            [Allergen_Peanuts] => 2
            [Allergen_Soybeans] => 2
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)
BiodynamicOrganic ConversionVeganVegetarian

About this product +

Producer >

Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the lunar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.

Viticulture >

The 40 hectares vineyard is divided into three big parcels, each one dedicated to different specific production goals. The domaine`s red varieties are grown on a plateau around the domaine at the foot of the Mont Ventoux. Born from ancient alluvium, it is a very stony soil with a chalky surface and a sandy-clay texture.

Winemaking >

Traditional, vatting for 21 to 28 days with only a few small punches down to promote slow and gradual extraction. Aged in ovoid vats, barrels and tuns. Bottled fruit day.

Awards +

"Jeb Dunnuck 90-92/100 (2021)
92/100 (2020-2018)
91-93/100 (2017) (2016)
The Wine Advocate 91/100 (2019)
90-92/100 (2018) (2017)
92/100 (2016)
Jancis Robinson 16.5/20 (2016) par Richard Hemming
Matt Walls 91 points (2016)
Terre de vins 17/20 (2018)
Coup de cœur Guide Hachette (2021- 2017)
Wine Spectator 90 points (2019)"


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